| TEMPLE BREAD 3 cups whole wheat flour 1 cup white flour ½ cup powdered milk 2 teaspoons salt 2 cups warm water 2 tablespoons vegetable shortening, melted 1 teaspoon dry yeast 1 ½ tablespoons honey Measure flour, salt, and powdered milk together in a large mixing bowl. Make a well in the middle and pour in warm water, melted shortening, yeast and honey. Let set for about 10 minutes or until yeast is bubbly and honey softens. Mix thoroughly and knead for 10 minutes. Allow to rise until double in bulk. Punch dough down and divide into loaves, 2-3 depending on the size of your pan. Knead each individual loaf to remove most of the air pockets. Portion loaves to fill approximately ½ of the loaf pan. Allow to rise until double. Bake 350 F for 50 to 60 minutes or until golden brown. Set loaves on a wire rack to cool overnight. |
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